Need help. I have been making this dry sausage for years but from a commercial stuffer. When I try to make it at home this separation happens. It is normally red in middle. The recipe is 70%lean beef30%pork. Salt pepper garlic. Ground thru 1/8 plate. Stuffed into natural pork casing 34-38mm. Cold smoked then hung to dry in a cold room that’s 60•F with 70-80% humidity. I need to find out why this happened to half of my sausages. Is it the air in the meat or something else??? Please help ty
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Dry sausage
- Thread starter ravage867
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Please post all your dry curing questions in the curing forum where this thread has been moved to. More knowledgeable people will see it and answer. Thanks.
Did you use pre-ground store bought beef or did you grind your own from whole muscles?
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